Warm shrimp salad with green beans and chilies

Mario Battali uses a piastra -- a flat griddle placed over the fire -- to cook the shrimp. A stovetop griddle works, as does a cast-iron pancake griddle. He uses a thick slab of slate. The idea is that the surface gets so hot, food cooks instantly. You can also use a perforated grill rack.

2 pounds large shrimp, peeled

4 tablespoons olive oil

2 tablespoons black olive paste (tapenade)

1 teaspoon crushed red pepper

Salt, to taste

1 pound green beans, trimmed

1 cup hazelnuts, coarsely chopped

1 red onion, halved lengthwise and very thinly sliced

2 hot chili peppers, very thinly sliced

Grated rind and juice of 1 lemon

1 teaspoon freshly ground black pepper, or to taste

1. Light a charcoal or gas fire on one side of the grill. When the flames die down and the temperature is hot, the coals are ready.

2. In a bowl, combine the shrimp, 2 tablespoons of the olive oil, olive paste, and red pepper. Mix with your hands.

3. Bring a large saucepan of salted water to a boil. Add the green beans and cook for 3 minutes or until just done. Drain and rinse with very cold water.

4. In a large shallow serving bowl, place the beans, add the hazelnuts, onion, and chilies. Toss well.

5. Spread the shrimp on the griddle or rack in a single layer. Cook for 2 minutes or until pink and golden brown. Turn and cook 2 minutes more.

6. Add the shrimp to the beans with the remaining 2 tablespoons oil, lemon rind and juice, and black pepper. Serve warm or at room temperature. Adapted from Italian Grill